Comparative Evaluation of Piper nigrum, Rosmarinus officinalis, Cymbopogon citratus and Juniperus communis L. Essential Oils of Different Origin as Functional Antimicrobials in Foods

Essential oils can be used as preservatives in foods because of their ability to inhibit bacteria growth in low concentration, which does not influence on foods’ organoleptic properties and does not generate the resistance mechanisms in cells. The aim of that work was to compare the effectiveness of...

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Detalles Bibliográficos
Autores principales: Leja, Katarzyna, Majcher, Małgorzata, Juzwa, Wojciech, Czaczyk, Katarzyna, Komosa, Marcin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074057/
https://www.ncbi.nlm.nih.gov/pubmed/32023843
http://dx.doi.org/10.3390/foods9020141

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074057/
https://www.ncbi.nlm.nih.gov/pubmed/32023843
http://dx.doi.org/10.3390/foods9020141

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